Vegan Vegetable Curry - cooking recipe

Ingredients

Curry Paste:
4 green chile peppers
3 tablespoons grated fresh coconut
1 (1 inch) piece ginger root, minced
4 cloves garlic
Curry:
2 tablespoons vegetable oil
3 onions, chopped
1 small head cauliflower, cut into florets
3 small potatoes, peeled and cubed
1 1/2 (10 ounce) packages frozen peas
1 teaspoon ground turmeric
1 teaspoon ground coriander
salt to taste
water to cover
1/4 cup chopped fresh cilantro
1 teaspoon garam masala

Preparation

Combine green chile peppers, coconut, ginger, and garlic in the bowl of a food processor; grind into a paste.
Heat oil in a large skillet over medium-high heat. Add curry paste and cook and stir for 1 to 2 minutes. Add onions, cauliflower, potatoes, peas, turmeric, and coriander. Season with salt. Cook until vegetables soften slightly, about 5 minutes. Cover with water and increase heat to high. Bring to a boil, reduce heat, and simmer until water has reduced and vegetables are tender, 25 to 30 minutes.
Sprinkle with fresh cilantro and garam masala right before serving.